Grilled Summer Stone Fruit Salad
with White Beans & Feta
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
Life’s a peach. We mean that literally—because this ample salad is easy, breezy and fruity all at once. The natural summer sweetness of grilled peaches and corn shines in a lively mix of dried cherries, crunchy pepitas and hearty white beans.
We will send you:
- 2 Peaches
- 1 Head of curly leaf lettuce
- 1 Ear of corn
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Dried cherries
- 398ml White kidney beans (canned)
- 25g Roasted pepitas (pumpkin seeds)
- 60g Feta
Contains: Milk • Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
32 g
Saturated Fat
7 g
Sodium
900 mg
Total Carb
87 g
Sugars
29 g
Protein
29 g
Fibre
21 g
Preparation
Grill the corn & peaches
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve and pit the peaches; drizzle with oil.
- Drizzle the corn with oil and season with S&P.
- Add the corn to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Add the peaches to the BBQ (or pan) and grill, 1 to 2 min. per side, until charred.
- Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob and small-dice the peaches.
Mise en place
- Meanwhile, chop the lettuce.
- Drain and rinse the kidney beans.
Make the salad
- In a medium bowl, combine the lettuce, corn, peaches, cherries, pepitas, kidney beans, vinaigrette and S&P.
Plate your dish
- Divide the salad between your plates.
- Garnish with the cheese. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
